Spiced Beef Meatballs & Caramelised Onion
with Lemon Pepper Wedges & Corn Slaw
We are in love with these plump and flavoursome beef meatballs. Not only are they dazzling with caramelised onions on top but they’re also the perfect companion for zesty and peppery potato wedges. Our hearts and tastebuds are fluttering with anticipation.
Due to local availability, the ingredients you receive may be a little different to what’s pictured. It’ll be just as delicious, just follow your recipe card
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
2
potato
1 sachet
lemon pepper spice blend
1
carrot
1
Onion
1 tin
sweetcorn
1 packet
beef mince
1 packet
fine breadcrumbs
(Contains Gluten; May be present Peanut, Sesame, Milk, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1 sachet
Louisiana spice blend
1 bag
Slaw Mix
1 packet
mayonnaise
(Contains Egg; )
Not included in your delivery
olive oil
1
egg
(Contains Egg; )
1 tbs
balsamic vinegar
1 tsp
brown sugar
drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Cut potato into wedges. • Place on a lined oven tray and sprinkle over lemon pepper spice blend. Drizzle with olive oil, season with salt and toss to coat. • Bake until tender, 20-25 minutes.
Little cooks: Kids can help sprinkle over the spice blend.
• Meanwhile, grate carrot. Thinly slice onion. Drain the sweetcorn. • In a medium bowl, combine beef mince, fine breadcrumbs, Louisiana spice blend, the egg and a pinch of salt. • Using damp hands, roll heaped spoonfuls of beef mixture into small meatballs (4-5 per person). Transfer to a plate.
Little cooks: Join the fun by helping combine the ingredients and shaping the mixture into meatballs!
• In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. Cook meatballs, turning, until browned and cooked through, 8-10 minutes (cook in batches if your pan is getting crowded). • Transfer to a plate and cover to keep warm.
• Wipe out the frying pan and return to medium-high heat with a drizzle of olive oil. Cook onion, stirring, until softened,5-6 minutes. • Reduce heat to medium. Add the balsamic vinegar, brown sugar and a splash of water and mix well. Cook until dark and sticky, 3-5 minutes. Transfer to a small bowl.
• In a second medium bowl, combine slaw mix, carrot, corn, mayonnaise and a drizzle of white wine vinegar and olive oil. Season to taste.
• Divide beef meatballs, lemon pepper potato wedges and corn slaw between plates. • Top meatballs with caramelised onion to serve. Enjoy!